Smokey Chicken Quesadilla

Chipotle pepper and citrus-marinated chicken flame-grilled and layered in a grilled flour tortilla. This smokey quesadilla recipe is perfect for those busy week nights.



Rotisserie chicken, from the deli, shredded

1 cup

Mexican cream or sour cream

2 Tbsp.

Chipotle peppers in adobo, pureed

1 Tbsp.

Lime juice, fresh

3 Tbsp.

Butter, melted

1 cup

Orange juice, fresh

1 tsp.

Chipotle pepper, ground

1/4 cup

Lime juice, fresh

2 Tbsp.

Vegetable oil


12 inch flour tortillas

18 oz.

Cheddar jack cheese, shredded

3/4 cup

Black beans

3 slices

Cooked bacon, crumbled

1 1/2 cups

Pico de gallo, prepared


  1. To make the smoky chipotle lime crema sauce, combine the crema, pureed chipotle pepper, and 1 Tbsp. Lime juice in a bowl; whisk to blend. Cover and refrigerate.

  2. In a medium bowl, combine the butter, 1/4 cup lime juice, 1/4 cup orange juice, and ground chipotle pepper.

  3. Add the shredded chicken; toss to evenly coat.

  4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, cook, stirring, 4 to 5 minutes, or until heated through. Set aside.

  5. To Assemble a Single Serving: Place 1 tortilla on a flat work surface. Layer 3 Tbsp. of cheddar-Jack cheese and 1-1/2 Tbsp. of black beans on one half of the wrap.

  6. Put about 1 cup of chopped chicken over the beans. Top with 1 Tbsp. bacon, 4 Tbsp. of pico de gallo, and 3 Tbsp. of additional cheese. Fold tortilla in half.

  7. Heat a large skillet that has been sprayed with non-stick spray over medium heat. Cook tortilla 2 to 3 minutes per side, or until lightly browned.

  8. Cut into four wedges to serve. Serve with the smoky chipotle lime crema sauce.

  9. Alternate cooking method: Place the folded quesadilla on a preheated gas grill set to low; grill for 2 to 2 1/2 minutes on each side or until the cheese is melted. Cut into four wedges.